Savory Sweet Potato Casserole with Herb Crust

Discover this unique twist on the classic sweet potato casserole by adding a savory herb crust, making it a delightful addition to your holiday table. Perfect for those seeking a balanced blend of sweet and savory flavors.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

3 large sweet potatoes (about 2 lbs)

1/2 cup unsalted butter

1/2 cup heavy cream

1 tbsp olive oil

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/4 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

2. Peel and cube the sweet potatoes, then boil them in a large pot of water until tender, about 20 minutes.

3. Drain the sweet potatoes and return them to the pot. Add the butter, heavy cream, salt, black pepper, and cayenne pepper. Mash until smooth.

4. Spread the mashed sweet potatoes evenly in the prepared baking dish.

5. In a small skillet over medium heat, add the olive oil and sauté the garlic until fragrant, about 1 minute.

6. In a bowl, combine the sautéed garlic, parsley, rosemary, thyme, panko breadcrumbs, and Parmesan cheese.

7. Sprinkle the herb and breadcrumb mixture evenly over the sweet potatoes. Optionally, sprinkle chopped pecans on top.

8. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and crispy.

9. Serve hot and enjoy your savory twist on a classic dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) until heated through, or microwave on medium power until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.